Tagged & linked comment. :)

Sprouts do well with Braising, this is roughly how I do them, based on a whim that turned out fantastic.

1. Halve and clean your sprouts, salt and pepper them
2. Sear cut side down in oil of your choice. Bacon is the classic but absolutely not required if you want to do it vegan, maybe use some smoked paprika to get the smokey flavour, add aromatics like garlic near the end, it burns easy.
3. Deglaze with balsamic vinegar, add enough liquid to just barely cover the bottom of the pan, cover and simmer until happy.

I know sprouts are far less bitter than they were when I was a kid, but I legit thought I disliked them. Borrowed a lot from braised cabbage recipes, just with a bit more aggressive browning. The sprouts hold up really well to longer cooking IMO (can't say the same to leeks, braised leeks are great, but not how I did them, turned into a textural nightmare), they're amazing hot or cold.

Or, the Italian way: simmer garlic in a pan with olive oil, throw in the vegetables and a bit of water, throw in some salt, cover, cook until soft, check occasionally that it isn't burning

My recent favourite is broccoli roasted until crispy, so good. Before then it was crispy kale but as we all know it’s basically the same plant

Here is a good one, Mashed cauliflower:

1. Boil cauliflower
2. submerge mixer with some milk
3. enjoy the smoothest mash you have ever tried that comes out to like 40 calories per 100g

Roasted anything (brussel spouts, broccoli, cauliflower, green beans, asparagus)

1. Coat in olive oil, salt, garlic powder
2. air fry or roast

Enjoy awesome tasting veggies.

Veggie rice(white rice is for sushi goddamnit)

1. Satuee some onions, garlic
2. add some cut up bell peppers, tomatoes
3. cook for a while
4. add frozen peas and carrots and a choice of frozen vegetables (broccoli or green beans)
5. add water and bring to a boil
6. add the rice and simmer it for the prescribed time +1-2 minutes
7. let it sit for 10 minutes

Enjoy a rice full of veggies and color ( I also use a "curry" mix that's turmeric, koriander and a bunch of other stuff that gives it a nice yellow color, and this way you have your rice and veggies in one and they enhance each other's flavor.

Always a relevant xkcd, isn't there

cabbage, to be more accurate

Always has been.

🔫🌼 Always has been.

We eat like 2 plants. One is brassica mentioned above.

The other one is nightshade. In the nightshade family we find tomatos, aubergine, tobacco, peppers, physalis, potatoes and of course the extremely toxic bella-donna (deadly nightshade)

Mustard the condiments is from the seeds of different species. There are two types, oriental Brassica juncea and white mustard _Sinapsis alba _ that can be used.

Brassica juncea has been cultivated for a long time. With lots of different cultivars.

https://en.m.wikipedia.org/wiki/Brassica_juncea

Yo dawg, I heard you like mustard...

People have some hate boner against Brussels sprouts, but damn - if you know how to prepare them, they're delicious.